Quinoa flatbreads with 10 bean burgers

I have a 6 month old who is loving eating, a 3 year old who has an adventurous palate, a gluten intolerant dad who we live with and a husband who is unenthusiastic about eating vegetarian food as he doesnt think it will fill him up (He’s also Irish, the land of meat and 2 veg!) So I am always on the hunt for Gluten free recipes (I am feeling totally different since removing gluten from my diet) and tasty vegetarian meals for my meatless once a week night. I really like these. I made them the size of panjacks and I didn’t read the recipe properly so didnt soak them for as long (surprised?!) as I didnt have time. I also think they would be nice flavoured with cumin or with some turmeric. Also some thyme, rosemary or coriander would be nice too. Will report back on that!

I served these with spicy 10 bean burgers (recipe to follow but a little like my lentil burgers), feta and pomegranate, hummus, tzatziki and a green salad. Surprisingly the burgers were the biggest hit with my 3 year old and with the egg replacement (flax) I could then give them to my 6 month old! Happy days these will be made again!

  • 1 cup raw quinoa (unsoaked, dry Quinoa), pulsed in a grinder or food processor to the desired consistency- I went for just a bit smaller but you could do finer)
  • 1 cup All purpose gluten free flour which is just a mix of different GF flour (if you use some coconut flour add a bit more water)
  • 1 egg (1 tsp ground  flax seed mixed with 2 tsp of water as a replacement)
  • 1 cup water
  • salt and pepper to taste
Directions
  1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour. (I only had time for 15 mins and it was fine!!)
  2. Heat a greased pan over medium heat.
  3. Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes. (I made them pan-jack size
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